tamales rojos de pollo red chicken tamales

Tamales Rojos de Pollo (Red Chicken Tamales)

Cuisine Recipes

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These chicken tamales are loaded down with destroyed chicken in a zesty Mexican red sauce made with ancho and mulato chiles. The masa for these tamales is made with grease and chicken stock.

Cooking Ingredients

    • corn husks

    • 1 ¼ pounds skinless, boneless chicken breast halves

    • 1 pinch salt to taste

    • 1 cup mulato chiles, stemmed and seeded

    • ⅓ cup ancho chiles, stemmed and seeded

    • 1 clove garlic

    • 8 cumin seeds

    • boiling water as needed

    • ½ pound lard

    • 1 pound masa harina

    • 3 cups chicken broth, or as needed

    • 1 ½ teaspoons baking powder

    • 1 ½ teaspoons salt

Cooking Direction

    Place corn husks in a bowl, cover with bubbling water, and drench for a couple of hours. Channel, put on a work surface, and cover with a perfect, soggy towel.

    Place chicken in a pot, season with salt, and cover with water. Heat to the point of boiling over medium-high intensity, decrease intensity, cover, and stew until chicken is cooked through, 20 to 25 minutes. Channel chicken and shred with 2 forks.

    Heat a frying pan over medium intensity and toast mulato and ancho chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with bubbling water. Splash until delicate, around 25 minutes. Consolidate ancho and mulato chiles, garlic, cumin seeds, and around 1/2 cup of the absorbing water a blender; mix until a thick, smooth, mole-like sauce structures, adding more water if fundamental.

    Heat 1 tablespoon fat in a pan over medium intensity and add the sauce; cook for 3 to 5 minutes. Add destroyed chicken and cook until flavors are consolidated and chicken is warmed through, around 5 minutes.

    Place remaining fat in an enormous bowl; beat with an electric blender until rich. Add masa harina, chicken stock, baking powder, and 1 1/2 teaspoon salt, and beat until all fixings are all around joined. Test in the event that the masa is prepared by dropping a little wad of masa into a glass of cold water; on the off chance that it drifts, it's prepared, in the event that not, continue to work the batter somewhat longer.

    Select 1 wide corn husk. Spread around 2 tablespoons masa blend onto the corn husk, topping it off to 2 crawls from the base and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the focal point of the masa blend. Crease sides of husk together, one over the other. Crease the lower part of the husk over the crease of the 2 collapsed sides. Rehash with outstanding husks.

    Place a liner embed into a pot and load up with water to simply underneath the lower part of the liner. Heat water to the point of boiling. Add tamales with the open side up and cook until filling is warmed through and isolates from the husk, around 60 minutes. Allow tamales to rest for 15 minutes prior to serving.